Gibson

The classic Gibson gets a slight upgrade in this modernized version. Celery bitters add complimentary vegetal notes and fennel bitters enhance the overall flavor profile. I was introduced to a similar version many years ago when I visited my friend Steve Schnelwar on the bar at 80 Thoreau. 

The Gibson cocktail recipe:

• 2.5 oz gin (I recommend Plymouth)

• .5 oz dry vermouth (I use Boisserie Extra Dry)

• 1 dash celery bitters (any celery bitters brand will do - highly recommend using this ingredient)

• 1 dash fennel bitters (optional)

• Garnish: 3 cocktail onions (pickled) and an orange peel

Add your ingredients into a mixing glass. Add ice and stir until properly diluted. Place your cocktail onions into a chilled coupe or martini glass. . Next, pour your cocktail into the glass. Express the orange oils over the cocktail and rim the glass with the peel. Discard peel or put into glass. 

Take it up a notch: Follow the instructions above and drop on top some freshly ground pepper. Pepper and Gibson's go extremely well together and adds both flavor and sense of smell notes.

Substitutions:

Gin: Always use a dry style gin for a Gibson. You can substitute Beefeater for Plymouth.

Cocktail onions: Most pickled vegetables would work here, but do not use pickles. I would recommend dilly beans. My recipe for home made cocktail onions will come at a later time. 

Bitters: Celery bitters are quite common these days. Fee Brothers make a good version with notes of garlic and brine. Fennel bitters are more rare and aren't necessary if you can't find them.